阅读说明：本技术 一种芒果果实采后植物精油熏蒸处理的防病保鲜方法 (Disease-preventing and fresh-keeping method for fumigation treatment of vegetable essential oil after mango fruit picking ) 是由 弓德强 胡美姣 高兆银 李敏 李春霞 陈千付 黄慧俐 钟勇 杨谨瑛 黄台明 于 2019-11-12 设计创作，主要内容包括：本发明公开了一种芒果果实采后植物精油熏蒸处理的防病保鲜方法,具体包括如下步骤：将芒果果实采收后预冷,然后将预冷后的芒果果实置于可密封的塑料箱中,在箱底部中央放置4个培养皿,分别向各培养皿中加入香茅精油、茶树精油、柠檬精油和澳洲坚果精油,使箱内各精油挥发物浓度均达到250～500μl/L,将塑料箱密封,置于常温库中密封熏蒸处理8～16h；熏蒸处理结束后,取出装入纸质果箱中,继续在常温库中贮藏。经该采后处理方法处理的芒果果实,在常温(25±1)℃、相对湿度85～90％的库中贮藏8d时,病害明显减轻,芒果果实病情指数与对照相比降低了30.4～39.8,防治效果达到43.4～56.7％。(The invention discloses a disease-preventing and fresh-keeping method for fumigation treatment of vegetable essential oil after mango fruit picking, which specifically comprises the following steps: harvesting mango fruits, pre-cooling, then placing the pre-cooled mango fruits in a sealable plastic box, placing 4 culture dishes at the center of the bottom of the box, respectively adding citronella essential oil, tea tree essential oil, lemon essential oil and macadamia nut essential oil into each culture dish to enable the concentration of volatile matters of each essential oil in the box to reach 250-500 mu L/L, sealing the plastic box, and placing the box in a normal-temperature warehouse for sealed fumigation treatment for 8-16 hours; after the fumigation treatment is finished, the fruit is taken out and put into a paper fruit box, and the fruit box is continuously stored in a normal-temperature warehouse. When the mango fruits treated by the post-harvest treatment method are stored in a warehouse at normal temperature (25 +/-1) DEG C and relative humidity of 85-90% for 8 days, the diseases are obviously reduced, the disease index of the mango fruits is reduced by 30.4-39.8 compared with that of a control, and the control effect reaches 43.4-56.7%.)

1. A disease-preventing and fresh-keeping method for fumigation treatment of vegetable essential oil after mango fruit picking is characterized in that: the method specifically comprises the following steps:

(1) after 7-8 mature mango fruits are harvested, selecting fruits with uniform sizes and no plant diseases, insect pests or mechanical injuries, and placing the fruits in a pre-refrigeration house for pre-cooling for later use;

(2) placing the mango fruits precooled in the step (1) in a sealable plastic box, placing 4 culture dishes at the center of the bottom of the box, respectively adding the citronella essential oil, the tea tree essential oil, the lemon essential oil and the macadamia nut essential oil into each culture dish to enable the concentration of volatile matters of each essential oil in the box to reach 250-500 mu L/L, sealing the plastic box, and placing the box in a cold storage for sealing fumigation treatment for 8-16 hours;

(3) and (3) taking out the mango fruits fumigated by the plant essential oil in the step (2), putting the mango fruits into a paper fruit box, and continuously storing the mango fruits in a refrigeration house.

2. The disease-preventing and fresh-keeping method for fumigation treatment of the picked mango fruits by using the plant essential oil, which is characterized by comprising the following steps of: the pre-cooling in the step (1) is to pre-cool mango fruits for 24 hours at the temperature of 20 +/-1 ℃.

3. The disease-preventing and fresh-keeping method for fumigation treatment of the picked mango fruits by using the plant essential oil, which is characterized by comprising the following steps of: and (3) controlling the temperature of the normal temperature library in the step (2) and the step (3) to be 25 +/-1 ℃ and controlling the relative humidity to be 85-90%.

4. The disease-preventing and fresh-keeping method for fumigation treatment of the picked mango fruits by using the plant essential oil, which is characterized by comprising the following steps of: the time of the sealed fumigation treatment in the step (2) is preferably 12 hours.

Technical Field

The invention relates to a mango fresh-keeping treatment method, in particular to a disease-preventing fresh-keeping method for fumigation treatment of vegetable essential oil after mango fruit picking.

Background

Mango (Mangifera indica L.) has beautiful appearance, tender and smooth meat quality, good flavor and strong fragrance, is popular with consumers at home and abroad, is called as the king of tropical fruit, and is an important branch industry of provincial agriculture in Hainan, Guangxi, Sichuan, Yunnan and the like in China. However, the mango is easy to be infected by pathogenic bacteria to cause disease, so that the rot loss in the storage and transportation process after picking is serious, and the healthy and rapid development of the mango industry is severely restricted. At present, chemical bactericides are mostly adopted in China to soak fruits to prevent and control the postharvest diseases of mangoes, but long-term use of chemical pesticides can cause pathogenic bacteria to generate drug resistance, pollute the environment and pesticide residues, and influence food safety. Therefore, in order to reduce the use amount of chemical bactericides and even replace chemical bactericides, active search of natural disease-preventing and fresh-keeping agents from the nature is one of the most promising methods for preventing and treating postharvest diseases of fresh fruits and vegetables at present. The plant essential oil is a plant secondary metabolite with high volatility, strong permeability and difficult generation of drug resistance, and has the effects of killing insects, resisting bacteria, resisting fungi, resisting oxidation and resisting cancers. Therefore, the natural plant essential oil is used as a bacteriostatic agent, and a treatment method with good disease prevention and preservation effects on mango postharvest diseases is developed, so that the method has very important practical significance and potential application prospect.

In recent years, plant essential oil is used as a preservative and fresh-keeping agent, and a lot of researches and applications are made in the postharvest fresh-keeping of fruits and vegetables. Citronella (also known as lemongrass) is a perennial herb with leaves rich in volatile oil. Research reports that the citronella essential oil has a strong bacteriostatic effect on tomato early blight bacteria. The citronella essential oil can inhibit the growth of pathogenic bacteria hypha by destroying the integrity of pathogenic bacteria cell membranes and inhibiting the absorption of thalli to nutrient substances, and has certain development potential in biological control of plant diseases. Lemon is used as a subtropical fruit and is planted in Sichuan, Yunnan, Guangxi, Chongqing and other places in China, and the planting area is in the front of the whole world. The lemon essential oil can not only eliminate hydroxyl free radicals, but also inhibit the generation of superoxide anions; in addition, the plant essential oil also shows certain bacteriostatic activity, and the components with bacteriostatic action mainly comprise terpenes, alcohols, phenols, aldehydes and other compounds. Researches find that the lemon essential oil also has an inhibiting effect on common fungi on food, and has a good fresh-keeping effect when applied to cherry tomatoes. The tea tree essential oil is aromatic essential oil obtained by steam distillation of fresh branches and leaves of Melaleuca alternifolia (Melaleuca aethiopica) of a shrub species of Melaleuca (Myrtaceae) native to Australia, is widely used in the field of medicine and health due to good broad-spectrum antibacterial capacity, and has high use safety. Until recently, tea tree essential oil is applied to the field of fruit postharvest preservation, growth of postharvest pathogenic fungi is inhibited, and a remarkable effect is achieved on disease control of fruits such as bananas.

Macadamia nut (Macadamia spp.) belongs to the family of Syngnathus ophthalmology (protein) and the genus Macadamia (Macadamia F. Muell), and has the advantages of high nutritional value, unique flavor, fine texture, delicious taste and high economic value, is highly favored in the market and is known as the king of nuts. Macadamia nut has high oil content, high fat content of over 78 percent, no cholesterol, low saturated fatty acid content and over 70 percent of monounsaturated fatty acid, can reduce the risk of heart disease, and has important physiological action and medicinal value for human bodies. In developed countries, macadamia nut oil is increasingly popular with consumers as a functional grease. The macadimia nut essential oil is extracted from macadimia nut kernels and has certain antioxidant activity. At present, no report is found on the research of the macadimia nut essential oil on the disease prevention and preservation of fruits and vegetables.

At present, the research on natural plant essential oil is very much, and certain results are obtained, but the time for the natural plant essential oil to be commercially applied is quite long. The commercialization of plant essential oils is severely limited in view of the current relatively low extraction rate and thus high price of plant essential oils. On the other hand, the plant essential oil with single component can hardly achieve the obvious preservative and fresh-keeping effects. Researches find that various components in the plant essential oil have synergistic bacteriostatic effect, so that the mutual compounding of various plant essential oils can be considered. The prior art is mostly essential oil soaking treatment fruit, side effect appears very easily, and anticorrosive fresh-keeping effect is unstable, and the postharvest treatment operation is got up the trouble simultaneously, has increased labour cost. Because the plant essential oil has volatile activity, a fumigation treatment method can be considered to avoid excessive direct contact with fruits.

The present application has been made for the above reasons.

Disclosure of Invention

Aiming at the problems or defects in the prior art, the invention aims to provide a disease-preventing and fresh-keeping method for fumigating and treating the picked plant essential oil of mango fruits. The method adopts the method of mixing and fumigating citronella essential oil, lemon essential oil, tea tree essential oil and macadamia nut essential oil 4 plant essential oil to prevent diseases and keep fresh of mangoes.

In order to achieve the above purpose of the present invention, the technical solution adopted by the present invention is as follows:

a disease prevention and preservation method for fumigation treatment of vegetable essential oil after mango fruit picking specifically comprises the following steps:

(1) after 7-8 mature mango fruits are harvested, selecting fruits with uniform sizes and no plant diseases, insect pests or mechanical injuries, and placing the fruits in a pre-refrigeration house for pre-cooling for later use;

(2) placing the pre-cooled mango fruits in the step (1) in a sealable plastic box, placing 4 culture dishes at the center of the bottom of the box, respectively adding the citronella essential oil, the tea tree essential oil, the lemon essential oil and the macadamia nut essential oil into each culture dish to enable the concentration of volatile matters of each essential oil in the box to reach 250-500 mu L/L, sealing the plastic box, and placing the box in a normal-temperature warehouse for sealed fumigation treatment for 8-16 hours;

(3) and (3) taking out the mango fruits fumigated by the plant essential oil in the step (2), putting the mango fruits into a paper fruit box, and continuously storing the mango fruits in a normal-temperature warehouse.

Further, in the above technical scheme, the pre-cooling in the step (1) is to pre-cool the mango fruit for 24 hours at a temperature of (20 ± 1) ° c.

Further, according to the technical scheme, the temperature of the normal temperature warehouse in the steps (2) and (3) is (25 +/-1) DEG C, and the relative humidity is 85-90%.

Further, in the above technical solution, the time for the sealing fumigation treatment in the step (2) is preferably 12 hours.

Compared with the prior art, the disease prevention and preservation method for fumigation treatment of the vegetable essential oil after mango fruit picking has the following beneficial effects:

according to the disease-preventing and fresh-keeping method, the citronella essential oil, the tea tree essential oil, the lemon essential oil and the macadamia nut essential oil 4 plant essential oil are used for carrying out closed fumigation treatment on the mango, so that the purposes of reducing the occurrence of the disease of the picked mango fruits and improving the disease-preventing and fresh-keeping effects of the mango are achieved. When the mango fruits treated by the post-harvest treatment method are stored in a warehouse at normal temperature (25 +/-1) DEG C and relative humidity of 85-90% for 8 days, the diseases are obviously reduced, the disease index of the mango fruits is reduced by 30.4-39.8 compared with that of a control, and the control effect reaches 43.4-56.7%. The disease-preventing and fresh-keeping method for the picked mango can effectively reduce the disease of the mango fruit during the normal-temperature storage period, can obviously reduce the disease index of the mango, and improves the disease-preventing and fresh-keeping effects.

Detailed Description

The present invention will be described in further detail below with reference to examples. The present invention is implemented on the premise of the technology of the present invention, and the detailed embodiments and specific procedures are given to illustrate the inventive aspects of the present invention, but the scope of the present invention is not limited to the following embodiments.

Various modifications to the precise description of the invention will be readily apparent to those skilled in the art from the information contained herein without departing from the spirit and scope of the appended claims. It is to be understood that the scope of the invention is not limited to the procedures, properties, or components defined, as these embodiments, as well as others described, are intended to be merely illustrative of particular aspects of the invention. Indeed, various modifications of the embodiments of the invention which are obvious to those skilled in the art or related fields are intended to be covered by the scope of the appended claims.

For a better understanding of the invention, and not as a limitation on the scope thereof, all numbers expressing quantities, percentages, and other numerical values used in this application are to be understood as being modified in all instances by the term "about". Accordingly, unless expressly indicated otherwise, the numerical parameters set forth in the specification and attached claims are approximations that may vary depending upon the desired properties sought to be obtained. At the very least, each numerical parameter should at least be construed in light of the number of reported significant digits and by applying ordinary rounding techniques.

The mango fruit disease grade definition and the method for calculating the disease index and the control effect in the following embodiments of the invention are as follows:

the severity of mango fruit disease was divided into 5 grades: level 0: the fruit surface has no disease symptom; level 1: sporadic disease spots exist on the fruit surface; and 2, stage: the area of the fruit surface disease spots is less than 25 percent of the total area of the fruits; and 3, level: the area of the fruit surface disease spots accounts for 25-50% of the total area of the fruits; 4, level: the area of the disease spot on the fruit surface is more than 50 percent of the total area of the fruit.

The disease index [ Σ (disease grade value × number of disease fruits) × 100 ]/(disease highest grade value × total number of fruits). According to the formula, the value of the disease index is 0-100.

The prevention and treatment effect is [ (control disease index-treatment disease index) × 100 ]/control disease index.

No research report on macadimia nut essential oil as a disease-preventing preservative is reported at present. The bacteriostatic test of the mango anthrax shows that the macadimia nut essential oil (100-. Based on the research basis, the macadimia nut essential oil is used for the disease-preventing and fresh-keeping treatment of mangos.

TABLE 1 comparison of inhibitory rates of macadamia nut essential oil with different concentrations on mango anthrax hyphae

Treatment of	Colony growth diameter (cm)	Bacteriostatic ratio (%)
			Control (sterile water)	6.67	——
Macadamia nut essential oil (100 mul/L)	4.53	34.63
			Macadamia nut essential oil (200 mul/L)	4.13	41.11
Macadamia nut essential oil (400 mul/L)	3.47	51.92
			Macadamia nut essential oil (800 mul/L)	3.10	57.86